Green Curry Paste Recipe (2024)

FAQs

How to use store-bought green curry paste? ›

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

Add a little sugar to balance the flavors and finish the dish with a fresh herb like cilantro, Thai basil or green onion. A combination of those herbs is good too! Add the herbs about two or three minutes before you finish cooking so they retain their flavor and don't get cooked to mush.

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). The flavor base is green curry paste, which is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source).

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

Flavor a marinade or rub

The paste will add flavor and help to tenderize the meat as it cooks. The same goes for rubs: Thai curry pastes can be mixed with a little oil and used as a rub for grilled or roasted meats to add flavor and to tenderize them.

You can use it in a marinade or as a rub for chicken, fish, or beef. Mixing it with vinegar or yogurt will result in a tasty salad dressing. What's more, adding curry paste at the beginning of cooking can help you build flavor in soups and stews.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

This curry paste will stay good in a sealed jar in your fridge for 1 to 2 weeks, or can be frozen for 3 months. That way, you can enjoy gourmet Thai curry in very little time! The frozen curry paste doesn't diminish the flavor of the final curry! Plus, most of the aromatics and herbs can be frozen to use later.

Why is Thai green curry so good? ›

The base is made with young green chilis, making the curry hotter than other curries. Many feel the natural spiciness of the curry makes it one of the best-tasting. However, if you're not a fan of spicy food, this might not be your dish.

Green curry is a healthier version of Thailand's yellow curry. The green sauce is lower in calories and a great option for those looking to make diet-friendly substitutions to their favorite dishes. For additional benefits, order extra vegetables and a lean protein like chicken to complete the meal.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

If you added too much of curry paste it will increase the spiciness and pungent smell of the gravy. Add ground coconut paste and simmer in Sim flame. Add a little tamarind juice and cook for 5 minutes. Add salt if needed.

Skimming the fat off the coconut milk and then 'splitting' it for frying the paste is more flavoursome than dry-frying the paste, and gives the curry an authentic slick finish.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Stir fry 50 g of curry paste, 400 g coconut milk, 200 g meat and egg plant and continue cooking. Taste before seasoning. Suggestion: For a milder flavour, only half of the portion of curry paste should be used.